Introduction to Food Toxicology, (Food Science and Technology)

by SteveTaylor (Editor), Leonard F. Bjeldanes (Author), TakayukiShibamoto (Author)

• New

  Hardcover
  1993

  $71.82

  Provides the basic principles of food toxicology. This book features coverage of areas of concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues. It is intended for students in toxicology, environmental studies and dietetics.